Recipe: Chile Relleno

Makes 4 servings.

Place whole peppers in a lightly oiled skillet and cook, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag for about 2 minutes. This will allow the skins to peel of easily.

Place the ground beef in a skillet over medium-high heat. Cook until evenly browned. When beef is fully cooked, add the frozen vegetables, tomato and onion. Cook a few more minutes. Season to taste with salt and pepper.

Peel each pepper, then cut a slit almost the full length of each pepper. Cut the main seed pod just under the inside of the stem and pull it out. Be careful not to rip the pepper. Pull out any ribs and seeds.

Stuff peppers with cooked meat and cheese.

Place the peppers in an oven-safe dish and pour tomatillo sauce over them. Top each with cheese.

Bake at 350° for 3 minutes or until cheese is melted.

Serve with rice and beans. -- Aztek Grill